Ingredients
Mochi Dough
100g glutinous rice flour
20g cornstarch
20g confectioners’ sugar
180g milk
12g unsalted butter
Filling
200g heavy cream
20g granulated sugar
1g salt
6 fresh strawberries
Topping
6 fresh strawberries
Steps:
- In a clean bowl, mix well glutinous rice flour, cornstarch, sugar, and milk. Grab a nonstick pan, pour all the batter in, add in unsalted butter, keep stirring over medium heat until thickened and a dough ball forms. The dough ball will not stick to the pan, and the texture is quite translucent and stretchy.
- Dust the working surface and the dough with more cooked glutinous rice flour, wear gloves; keep kneading the dough until it becomes very stretchy. Divide the dough into six equal pieces and roll them into 6 round flat sheets.
- In a clean bowl, bring together heavy cream, sugar and salt, and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag.
- Assemble the mochi. Pipe in the whipped cream, place a fresh strawberry in the middle, cover it with more cream, wrap it up and put it into a cupcake liner. Garnish it with cream and one fresh strawberry.